Focaccia with Sea Salt and Rosemary

Recipe by Lea Harris aka Bakers Bunny
Focaccia Summer Harvest Cold Pressed Rapeseed Oil

Leah Harris aka @BakersBunny was the first woman  from Scotland to be on The Great British Bake Off, Series 1 and is currently Columnist for Bite Magazine and Product Director for  The Scottish Food Awards

Follow her blog :  InTheKitchenWithBakersBunny 


In a large bowl mix together flour, polenta, yeast and salt.

Add the cold pressed rapeseed oil and water, bring together with your hand, adding more water if necessary – you want a soft dough that isn’t too sticky.

Cover with a tea towel for 30 minutes.

Without removing from the bowl, stretch and fold the dough several times; re-cover and leave for another 30 minutes. Repeat this twice more and then leave for an hour in a cool place.

Tip the dough onto an oiled baking sheet or Swiss roll tin.

With oiled hands, gently tease the dough toward the edge of the tray, try not to pull or stretch it.

Cover with a tea towel and leave for 45 minutes in a warm spot in the kitchen.

Dimple to dough with your fingertips and rest again for 30 minutes.

Drizzle a little cold pressed rapeseed oil over the dough.  Take the sprigs of rosemary and remove the needles in clumps, push them evenly into the dough with your fingertips. Sprinkle with sea salt and put straight into a pre-heated oven (220oC/Fan 200oC/Gas7) and bake for about 20-25 minutes (check after 20 minutes), the bread should be a golden brown.

While still hot, brush with more oil and slip onto a wire rack to cool.

Scatter over the marigold petals if using.

Prep. Time

3 hours 30 minutes

Cooking Time

20 minutes


500g strong bread flour
20g polenta
7g (1 packet) dried yeast
10g salt
50g Cold Pressed Rapeseed Oil
320g warm water

Cold Pressed Rapeseed oil
Sprigs of fresh rosemary
Sea Salt
Marigold petals (optional)
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